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Grilled Peach and Arugula Salad with Feta and Spicy Seed Brittle


3 ripe peaches - halved, pitted sliced into thirds and brushed with olive oil and pinch of salt
4-5 cups arugula
3/4 cup crumbled feta

Spicy seed brittle

1/2 cup roasted pumpkin seeds
1/4 cup sunflower seeds
1/4 cup sesame seeds
1/2 tsp. cayenne pepper
1/4 cup honey - warm honey if it’s not runny
pinch of salt


In a bowl, combine all above ingredients until well incorporated. Spread on parchment lined sheet pan and spread mixture 1/8 inch thick with back of spatula. Bake in 350 degree oven until golden brown. Remove to cooling rack and cool, then break into small pieces.

While brittle is cooking, heat grill to medium high heat and grill peaches a few minutes per side. Let cool.

Balsamic dressing

1 T balsamic vinegar
1 T lemon juice
pinch salt and freshly ground pepper
1 small garlic clove crushed and minced
1 drizzle of honey
1/4 cup extra virgin olive oil
Mix all ingredients in a bowl except olive oil, then slowly add olive oil whisking until smooth. Taste and adjust as needed. Will not use all, reserve for another use.

To assemble salad - In large salad bowl, toss greens with 1-2 T of dressing. Add peaches, feta and brittle - toss lightly then serve immediately. Serves 4.

Serve with:

Kunde Family Winery Magnolia Lane Sauvignon Blanc